Black rice bean paste and chrysanthemum bun
By VicentaLakin
Recipe Recommendations
- black rice appropriate amount
- wheat flour appropriate amount
- Rose bean paste appropriate amount
- dry yeast appropriate amount
- warm water appropriate amount
- white sesame appropriate amount
- sweetening
- steamed
- several hours
- senior
Steps for Black rice bean paste and chrysanthemum bun
1
After washing the black rice clean, dry the water on the surface, and stir it with a dry knife knife of a cooking machine until it becomes very fine black rice flour.
2
Add wheat flour at a ratio of 1:1, melt the dry yeast with warm water, and stir with chopsticks while pouring into the flour until the flour is all snowflake.
3
Rub the dough together with your hands, knead it slightly before fermentation.
4
Fermentation to two to three times the size.
5
Rub well until the dough is smooth and cut into appropriate sized doses.
6
Take a dose and roll it round. Use a knife to draw the word "rice" on the round piece, leaving space in the middle for filling.
7
Knead each evenly divided portion of dough from both sides as shown in the picture.
8
Place appropriate amount of rose bean paste filling in the middle.
9
Lift up the eight petals one by one and squeeze them together.
10
Use the tiger's mouth to shape the shape.
11
Sprinkle a little white sesame seeds in the center of the shaped chrysanthemum bag to embellize.
12
Make all black rice and chrysanthemum buns in this way, and ferment them twice until they are round.
13
After the steamer water is boiled, wrap the black rice and chrysanthemum in the cage and steam for 20 minutes on high heat. Turn off the heat and simmer for five minutes.